Remember last week when I posted the recipe and photos of the Almond Orange cupcakes and how I told you all that my mum and I baked 4 dozen cupcakes? Well, the almond orange ones only comprised half of that total; the other half was made up of these tangy, crunchy, creamy coconut lime cupcakes! 😀 Out of all the ones we’ve baked so far, this one is my mum’s personal favourite (my brother, who isn’t a huge fan of fruits or nuts, is surprisingly partial to the almond orange ones!). I thought it would be appropriate to blog about these today given the rise in temperature and mild weather. Okay, so it’s not beach weather. And you could definitely sip piña coladas, but not outside. It’s muddy out. And the snow is slushy and melting and a cross between gray and brown. But hey, you can walk outside and not wear mittens! Eh, who am I kidding, my current version of tropic weather resides in these cupcake photos.
These cupcakes are fantastic when it comes to zingy flavour and texture. You get that amazing crunch of coconut in the vanilla cake and a whopping zing of lime zest in every bite; you can actually see specks of lime green inside the cake and they turn out beautifully with golden brown tops. Although I would probably add an extra tablespoon or two of creamed coconut to enhance the coconut flavour even more and to make the cake even more moist, it’s a total winner 😀 Break out a little booze and have yourself an indoor beach party!
Recipe for Creamy Coconut Cupcakes
- 6 tablespoons butter, at room temperature
- 2 tablespoons coconut cream
- 1/2 cup granulated sugar
- 2 eggs
- 3/4 cup self-rising flour (I actually just used regular all-purpose flour and they turned out fine for me)
- 1 teaspoon baking powder
- 3 tablespoons dried coconut
- grated zest of 1 lime
- 2 tablespoons milk (I used 1%)
- 5 oz. cream cheese (a little over half a cup)
- 1/3 cup confectioner’s sugar, sifted (or icing sugar)
- 2 teaspoons lime juice
- coconut shavings
- Preheat the oven to 350°F. Line your cupcake pan with 12 paper liners.
- Beat the butter, coconut cream, and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time. Sift the flour and baking powder into the mixture and fold in. Stir in the dried coconut and lime zest, followed by the milk.
- Spoon the mixture into the paper liners, then bake for about 17 minutes until risen and golden and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.
- To decorate, beat the cream cheese, confectioner’s/icing sugar, and lime juice together in a bowl. Swirl the frosting on top of the cupcakes, then sprinkle over the coconut shavings.
Again, I apologize for the lack of frosting >_< Y’all know my situation *sigh* I swear that when I make cuppycakes for you all and when I have a little home and kitchen to call my own, I will have so much frosting that my house will be nicknamed “the gingerbread house” and you all can come over and snowboard over it. I think that’s fair.
Recipe taken from from Cupcakes by Susannah Blake, 2007. Photographs taken by me.